Pudalangai Kootu is made using snake gourd and chana dal which is a traditional side dish from Tamil Nadu. You can make kootu either using chana dal or moong dal. One which we make with chana dal is dry version. Moong dal version will be of semi-gravy consistency.
I have already posted Cabbage Kootu using chana dal and Bottle Gourd Kootu using moong dal. The dry version of making kootu can be had as a side dish with rice and the semi-gravy version can be mixed along with the rice and had. Pudalangai Kootu/Snake Gourd Kootu is a South Indian lunch side dish, which pairs well with any Puli Kuzhambu, Sambar, Rasam or Curd rice.
Pudalangai Kootu :
- Soak Chana dal at least for one hour or else it will not cook easily.
- Pressure cook for two whistles only. It should be cooked well and shape should retain. Should not make it mushy.
- Don’t add salt while pressure cooking any dals.
Now let us see how to prepare this recipe.
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- 250 gms Pudalangai/Snake Gourd
- 1/4 cup Chana dal/kadalai paruppu
- 1 Onion
- 1/4 tsp Turmeric powder
- 1 Garlic pod
- 3 Green chilies
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Mustard,chana dal,urad dal
- 1 tbsp Coconut grated
- 1 strand Curry leaves
- salt to taste
- 2 tbsp oil
- Soak Chana dal for one hour. Meanwhile finely chop onion, slit green chili into 2, also peel the skin and chop snake gourd into small pieces and set aside. In a pressure cooker add chana dal, 1/2 cup water, turmeric powder, curry leaves, garlic, a tsp of oil and pressure cook to 2 whistles. Once pressure releases separate water and cooked chana. Don't throw water, we will be using it for cooking snake gourd.
- Now heat a pan and add oil. Now add fennel and mustard seed. Let it crackle. Now add onion, green chilies, curry leaves and saute until onion becomes translucent.
- Then add snake gourd and saute for 2-3 minutes. Then add stored dal water and required salt, mix it thoroughly. Close and cook until all water is absorbed and snake gourd is cooked well.
- Now add cooked dal. If required adjust salt. Saute for 2-3 minutes.
- Add grated coconut at last and mix thoroughly. Snake gourd kootu is ready.
- Soak chana dal at least for an hour.
- Pressure cook chana dal for 2 whistles only.
- Chana dal should retain its shape, do not overcook and make mushy.
- Don't add salt while pressure cooking chana dal, it will take a long time to get the dal cooked.
- Use chana dal water for cooking snake gourd, as it gives a nice flavor.
Delicious Pudalangai Kootu/Snake Gourd Kootu is ready to relish.
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